Checklist: Cleaning and hygiene at end of day
This is how you hand over the workplace clean and ready
Cleaning is not something you do last if you have time – it's part of the work. A clean workplace is the starting point for food safety.
§Equipment.
- 01Knives washed dried and put away.
- 02Machines disassembled according to specification and cleaned.
- 03Cutting boards and surfaces washed and disinfected.
§Rooms and goods
- 01Floors and drains cleaned.
- 02Waste removed and bins emptied.
- 03Goods in cold storage correctly marked and placed.
- 04Cold room temperature checked one last time.